Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain.
Place tahini, parsley, garlic and 2 tablespoons of water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. Add salt and cayenne to taste. Refrigerate for up to 1 week.
Instructions
Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain.
Place tahini, parsley, garlic and 2 tablespoons of water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. Add salt and cayenne to taste. Refrigerate for up to 1 week.
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